Grilling cheesy mushrooms on a water-soaked cedar plank infuses them with a wonderfully smoky flavour. For a twist, we substituted hazelnuts for the more classic bread crumb topping. If you can't make this on a barbecue, bake it on a plank in a 425°F oven for 20 minutes.
- Prep time 30 minutes
- Total time 1 hour & 15 minutes
- 25 to 30 small cremini mushrooms (about 650 g), stemmed
- 1/2 cup grated Asiago or Parmesan cheese
- 1/2 cup water-packed artichoke hearts (about 2), drained, finely chopped and patted dry
- 1/4 cup cream cheese , softened
- 1/4 cup finely chopped green olives
- 1 egg , lightly beaten
- 1 clove garlic , grated
- 1/2 teaspoon pepper
- 1/4 cup skinned roasted hazelnuts , chopped
- 2 tablespoons coarsely chopped fresh Italian parsley
Soak one 12- x 7-inch untreated cedar plank in water for 30 minutes or up to 24 hours. Meanwhile, using tip of spoon, gently scrape out mushroom gills to widen cavities.
In bowl, stir together Asiago, artichokes, cream cheese, olives, egg, garlic and pepper. Spoon 1 tbsp filling into each mushroom cap, pressing to flatten slightly.
Arrange on cedar plank, filling side up. Top with hazelnuts. Place plank on grill over medium-high heat; close lid and grill until mushrooms are tender and filling is bubbly, 15 to 20 minutes.
Sprinkle with parsley. Serve on plank on heat-resistant surface or transfer to platter.
Tip from The Test Kitchen: Prepare the filling a day ahead. Grill the mushrooms an hour before serving.
Makes 25 to 30 servings.
Nutritional facts Per each of 30 servings: about
- Fibre 1 g
- Sodium 40 mg
- Sugars 0 g
- Protein 1 g
- Calories 25
- Total fat 2 g
- Potassium 96 mg
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Iron 1
- Fibre 0.0
- Folate 2
- Sodium 0.0
- Sugars 0.0
- Calcium 1
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 2
- Vitamin C 2
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0